Today's recipe serves as a wonderful tea time snack and is inspired by the famous Gujrati Dhokla. Although no besan is used in this recipe, the dish gets its name for the typical dhokla shape. It is extremely easy to make and equally delicious and healthy to eat.
4-6 slices of bread, edges cut (I used wholemeal brown bread)
1 cup yogurt whipped (preferably non sour)
1/2" ginger finely grated
1 green chilly finely chopped
1/2 tsp cumin powder (preferably freshly roasted and ground)
1/2 tsp chilli powder (optional)
1 tsp finely chopped coriander
Salt to taste
1/4-1/2 tsp sugar (optional; use if you like a sweet and spicy dhokla and if your yogurt is too sour)
For the tempering
1 tsp mustard seeds
1 tsp oil
1 tsp turmeric powder
Few curry leaves
Take the bread pieces together, edges removed, and cut them uniformly into four squares.
Meanwhile, heat oil in a frying pan and splutter the mustard seeds and curry leaves. Add the turmeric and mix. Now gently slide in the sandwiched bread squares and lower the flame to medium low. You can add 2-3 bread square towers at a time. Putting too many at a time may however result in disintegration while flipping. Once it is done on one side, flip and toast on the other sides till all the sides are well toasted and sealed. Keep a close eye on the flame as the bread will tend to get burnt easily. Carefully transfer the toasted bread squares into a serving plate. If you have any more towers left untoasted, add a little bit more of the tempering and repeat the process. Serve hot with green chutney or with an additional tempering of mustard seeds and curry leaves on top. Enjoy your tea time!!